In a large bowl combine ⅓ cup of the all-purpose flour, ⅓ cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap or foil. Let stand at room temperature for at least 8 hours or overnight to ferment.
Gradually stir ¾ cup warm water into the yeast mixture. Stir in whole-wheat flour and salt. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
Use this dough to make Lemon-Herb and Walnut Focaccia, Cloverleaf Dinner Rolls, and Fruit and Nut Twists.